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Crisp Cucumber and Beetroot Salad with Herb Dressing

A quick, healthy side dish featuring crunchy cucumbers, sweet beets, bright herbs, and a zesty dressing, ideal for busy weeknights or summer picnics.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 medium medium cucumbers (English or Persian), thinly sliced or cut into half-moons
  • 3 medium cooked beetroots (about 2 cups), sliced or cubed roasted or store-bought cooked beets work
  • 1 small red onion, thinly sliced soaked in cold water for 10 minutes for milder onion flavor
  • 1/3 cup crumbled feta or goat cheese optional
  • 1/3 cup toasted walnuts or pecans, roughly chopped optional for crunch
  • 3 tablespoons fresh dill, parsley, and mint, roughly chopped about 3 tablespoons each combined
  • Salt and freshly ground black pepper to taste
For the herb dressing
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice about half a lemon
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup omit for strict vegan
  • 1 small garlic clove, minced
  • 1 tablespoon finely chopped fresh herbs (dill, parsley, or chives)
  • Pinch of salt and black pepper

Method
 

Preparation
  1. If you're starting with raw beets, preheat the oven to 400°F, wrap beets in foil, roast for 45–60 minutes until tender, let cool, then peel and slice. For faster prep, use store-bought cooked beets or boil beets for 25–35 minutes until fork-tender.
  2. Wash and thinly slice the cucumbers. If your cucumbers are thick-skinned, peel every other strip for a pretty look. Place the slices in a large mixing bowl.
  3. If raw onions feel strong to your family, soak the slices in cold water for 5–10 minutes, then drain and pat dry. Add onions to the cucumbers.
  4. Once beets are cooled and cut into wedges, cubes, or thin slices, add them to the bowl with cucumbers and onions. Toss gently.
Dressing
  1. In a small jar or bowl, whisk together olive oil, lemon juice, vinegar, Dijon, honey, minced garlic, chopped herbs, salt, and pepper. Taste and adjust the seasoning.
Serve
  1. Pour the dressing over the salad and toss gently. If you have time, chill for 10–20 minutes.
  2. Top with crumbled feta and toasted nuts just before serving.
  3. Plate as a refreshing side or as part of a light lunch.

Notes

Can be made vegan by skipping cheese and using maple syrup. Prepare vegetables and dressing a day ahead for easy assembly. Store dressed salad separately for optimal texture.